I’m proud of this one…

02.09.12

So I’ve been wanting to make a stroganoff type dish lately but wasn’t sure exactly where to start since most contain things like “can of mushroom soup” or “white flour”…and people are surprised Paula Dean has diabetes. Anyway, while I was making this I thought, this is not going to have much flavor at all; what a bust. But then I tried it. Oh my gosh, it was fantastic! Then Alice tried it and said, “Awesome mom!!!”. Then Tate tried it and said “Mmm. MMmmmmmm!”. I think that says it all. In terms of my new likes, I have to say this ranks right up there with the stir fry rice but it was much quicker to make. I can see us having this one, a lot! I hope you like it as much as we did.

Here’s what you need:

Kerrygold butter, 2 tbsp

1 pack fresh mushrooms, chopped

1 medium onion, chopped

1.25 grass fed ground chuck

1/4 cup white cooking wine (I used Whole Food’s Kadem)

1 small container (60z.) plain greek yogurt (Chobani blue package)

1 1/2 tbsp arrowroot powder (Whole Foods)

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp mustard powder

salt and pepper to taste

Here’s what you need to do:

1. Chop up mushrooms and onions. I chopped my already sliced mushrooms with my ulu knife in the colander to get them smaller.

2. In a large sauce pan, add 2 tbsp butter, and then cook veggies until done. Set aside.

3. In same large pan, add meat and cook until just brown. Don’t overcook it since you’ll have to cook it a bit more when you add everything together. Set aside when brown.

4. In a small bowl, mix together the yogurt and arrowroot powder. Then add in wine and spices.

5. Lastly, mix everything together in the large sauce pan and let cook on medium low for about 1o minutes.

Next time I think I will double the mushrooms. I might even add broccoli to it as well. If you add the broccoli or want to serve it over butternut squash or cauliflower rice, you might want to double the sauce. I’m not sure you’ll need all of it, but just slowly mix it into the meat and veggies and add as needed. Enjoy!

Shannon -Cant wait to try! Approximately how much white cooking wine?ReplyCancel

landriav -Oh, thanks for asking me. Can’t believe I left that out! I’m pretty sure it was 1/4 cup. I’m going to make it again this week so can verify but almost positive it was 1/4 up. I hope you like it! 🙂ReplyCancel

landriav -Im so with you Kathryn! Alice got school lunch for the first time this year said “I didn’t get a drink because I don’t like cow milk and the only other milks were pink and brown.” I said, “why didn’t you get water?”. She then said that was “only for the teachers.”. WOW, are you kidding me? And yes, all of the lunches are disheartening for sure! I try to control what I can at home and just hope they’ll make good decisions out of the home, assuming they even have a “good decision” option, that is!ReplyCancel

Eileen -Lisa has been raving about this recipe, so I knew I had to try it. I’ve been looking for a replacement for my mother-in-law’s recipe, which never seemed to work right for me…This is it! So yummy and I love the tang that the Greek yogurt provides. I subbed corn starch for the arrowroot powder, since I didn’t have it on hand. Turned out great!ReplyCancel

landriav -Hey Eileen! So glad it worked out so well for y’all! Thanks for sharing that!! 🙂ReplyCancel

Chantelle -Just one question… Greek yogurt . It says small and 60 ounces assuming you mean the little 5.3 oz? Thanks as alwaysReplyCancel

landriav -Hey Chantelle!
Yes, sorry, details are not my strong suit. We use the 6 oz Chiobani or 7 oz Fage 2%. I hope you like it!!ReplyCancel